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Horseshoe Cake


Here is the history of this recipe as related to by Ira Friedman:

This is a wonderful recipe. My grandmother brought it from Poland before the turn of the century, passed it on to my mother who in turn passed it on to my wife.

Our children and relatives always ask for it for special occasions. It is truly a family favorite.

The recipe as written is exactly as my wife has it in her recipe book. The recipe as it now is was translated by my wife into meaningful measurements. The original recipe talked of a bit of this, a pinch of that and so on.



  • 2 packets yeast
  • 1 tablespoon granulated sugar
  • 1/3 cup warm water
  • 6 cup flour
  • 1 teaspoon salt
  • 1/4 pound softened sweet butter
  • 1 cup granulated sugar
  • 4 eggs, lightly beaten
  • 1 cup warm milk


  • 1/4 pound softened sweet butter
  • 1/3 cup unsweetened cocoa
  • 2/3 cup granulated sugar
  • 1 egg, beaten, mixed with 1 teaspoon sugar


  1. Cake: Put yeast, 1 tablespoon sugar and warm water in bowl; stir and let rise until double.
  2. Sift flour into a large bowl with salt.
  3. Add yeast mixture and let stand 10 minutes.
  4. In large mixing bowl, by hand or with electric mixer, cream softened butter with 1 cup sugar.
  5. Add eggs and combine, then add to flour-yeast mixture.
  6. Add warm milk gradually. Mix and knead until well blended. Dough will be sticky.
  7. Add a little more flour if necessary to handle. Place dough in floured bowl, cover with a damp cloth and let stand until double (about 2 hours).
  8. Heat oven to 375 degrees F.
  9. Remove dough from bowl onto floured surface and roll into a large rectangle.
  10. Filling: Spread butter over rectangle of dough.
  11. Mix cocoa with sugar in a small bowl, and sprinkle it evenly over butter. Starting with one long side of the rectangle, roll in jellyroll fashion toward you, so the dough envelops the filling, to make a long roll of dough with the filling inside.
  12. Transfer to a greased baking sheet, seam-side down, and curve ends to make horseshoe shape.
  13. Let rise until double, about 1 hour.
  14. Paint with mixture of beaten egg and sugar.
  15. Bake for 30 to 35 minutes, until brown.

Makes about 20 servings.


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